Nippon Suisan Gakkaishi 79 (4), 694-702 (2013)

Effect of NaCl and organic salts on the properties of surimi-based films prepared from Alaska pollack frozen surimi

RYO SUZUKI,1 HIROKI MAKI,1 AKASITH PORNPHATDETAUDOM,1
MAMI FURUKAWA,2 EMIKO OKAZAKI1 AND KAZUFUMI OSAKO1*

1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo 108-8477, 2Research Institute, AJINOMOTO Corporation, Oizumimati 370-0523, Japan

The effect of NaCl and organic salts (Na-citrate, Na-acetate, Na-benzoate and Na-tartrate) on the properties of surimi-based films prepared from Alaska pollack frozen surimi was investigated. The solubility of the surimi protein increased upon addition of the salts. Na-citrate and NaCl appeared to have the highest ability to dissolve the protein among the salts. The surimi were dissolved into salt solutions at neutral pH and dried (25±0.5℃ and 50±2% RH) to form the film. Physical properties and SDS-PAGE of the resultant films were determined. The films with Na-tartrate and NaCl were crystallized during the drying process. By adding the salts, tensile strength (TS), elongation at break (EAB), and water vapor permeability (WVP) of the film were increased while transparency of the film was decreased (became transparent) compared to those of the control (no salts added). SDS-PAGE indicated that the protein patterns of the film were not significantly different among the salt types used as a solubilizer. Na-citrate showed the highest effects on increasing TS and decreasing transparency of the film among the salts used in the study.


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